anglais ete 2015 - Hotel Le Monarque

Summer 2015
STARTER - MAIN OR MAIN - DESSERT
€19.00
STARTER - MAIN - DESSERT
€25.00
STARTER - MAIN - CHEESE - DESSERT
€29.00
Duck terrine with foie gras, pistachios and hazelnuts.
Pasticcio d'anatra al foie gras, pistacchi e nocciole
Sauteed scallops with white button mushrooms and garlic butter.
Pettini saltati con funghetti al burro agliato
- Warm pigs trotter Tartine with cream of lentils and balsamic vinegar.
Tartina con zampone, lenticchie al balsamico
- Leeks Tatin with large prawns flambéed with a dash of brandy.
Tatin di porri e gamberi flambée al cognac
- Carp tartare with lime and coriander marinade. *
Tartara di carpa marinata in lime e coriandolo
- Green asparagus bavarois, served with a lemon and red berries flavoured cream.
Bavarese di asparagi verdi, crema fine al limone e bacche rosa
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- Our butcher's prime beef cut (180-200g - ask for it "rare" to enjoy it at its best), served
with our coarse cut chips.
Fetta di manzo (180-200 g) del macellaio (lo chef raccomanda la cottura al sangue), patate della Casa.
- Carp pudding with crayfish and smokey bacon flavoured cream. *
Budino di carpa ai gamberetti, crema al lardo affumicato
- Veal chop coated in fresh herbs flavoured breadcrumbs.
Cotoletta di vitello alle erbe fresche
- Sea bass roasted in its skin, steamed carrots, carrot and fresh thyme biscuit.
Branzino arrosto, carote al vapore e tortino di carote al timo fresco
- Crusty pork filet mignon served with a coconut milk cream.
Filetto di maiale croccante, crema al latte di cocco
- Gilt-head sea bream filet with emulsion of foie gras and Vendée ham crisps.
Filetto di orata reale all' emulsione di foie gras con scagliette di prosciutto di Vandea
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- Speciality cheese board (from the Loire Valley* and other regions of France supplied by Roupillard)
- Il vassoio del formaggiaio (formaggi regionali e francesi). (Roupillard).
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- Tatin sisters' world famous upside-down apple tart, with a Monarque twist (contains
mascarpone cheese) and honey flavoured light fresh cream. *
La torta delle sorelle Tatin alla Monarque (ricetta a base di mascarpone), panna leggera al miele.
- Lightly pan-fried strawberries with a hint of basilic served with an eggy brioche.
Tegamino di fragole al basilico colla sua brioscia
- Selection of ice-creams and sorbets (ask for our ice-creams menu).
Gelato o sorbetto (vedi carta dei gelati)
- Mint and chocolate soufflé.
Soufflé menta e cioccolato- Crème brûlée with corn and caramelized popcorn.
Crème brulée al mais e pop corn caramellato
- Tapioca pearls with coconut milk, pineapple tartare and mango sorbet.
Perla del Giappone al latte di cocco, tartara d' ananas e sorbetto di mango